the farmers market . the good . the meals
We finally found the best farmers market—full of food, vegetables, fruit, local olive oil, charcuterie, and a few long lines we cheerfully avoided for the sake of a 36-weeks-pregnant mum-to-be.
We have finally found the best farmers market. Food. Live Music. Coffee ( but the line was too long so we didn’t). Bread (this line was too long too and anyway I make a pretty good loaf of bread myself.). Vegetables and fruit and local olive oil and local charcuterie! But - yeah - no standing in long lines for 36 week pregnant mum to be and her minder.
The vegetables were so fresh and so local. We were in heaven.
And just wandering through a farmers market like this inspires ideas for a whole weeks worth of menus. Eating seasonally is exactly how it sounds. What is in season forces us to cook the same ingredient in so many different ways.
Eating what is in your garden is Number ONE in easy environmental work and eating from local farms is a very close number TWO. There are so many reasons to source local food. You know them all already. The market in Woodend, Victoria is hosted by a lovely little town everyone (OK, me) would love to live but no-one (OK, me again) can afford. Old houses, big sections, beautiful gardens, cute fences and original buildings repurposed for the town. About 25 minutes from here.
We bought rhubarb for rhubarb and apple crumble. What’s your favorite crumble topping? In keeping with my determination to grow a garden from opportunity; I am going to try and root the rhubarb stems. This is a thing. Though not a reliable way to grow rhubarb - the better way is to dig a little from your neighbours rhubarb. (I asked around). (None).
But I am blessed with the ability to grow about anything so it is always worth a crack!
Beetroot (for roasting). And beetroot and feta salad.
Red Carrots ( for roasting) and yes! We were gentle. Tomorrow we will have roasted carrots and labneh - with lemon roasted potatoes. We set the Greek yoghurt out to drain for the labneh.
Labneh. When I was milking I would make yoghurt then strain that to make labneh, then whip in pepper and salt and olive oil. There was always a jar of labneh in the fridge. It works just as well using strained Greek yoghurt from the store.
Pink cauli’s - have you tasted roasted cauliflower with chickpeas and a sprinkle of cumin, a little lemon zest! Yum! (The trick is to roll the raw cauliflower florets in salted oil then roast quickly without touching them, I don’t even turn them, so they do not go soggy). The cauliflower are crunchy on top and custardy in the centre. Sounds like Wednesday to me.
Too tasty for words.
Every woman and their dog were at this market day and about a hundred thousand dogs - all happy. TimTam was in heaven smelling all the little children fingers (in case they were hiding treats) and all the posts for doggie post-it notes. Doggie posts on posts.
I even bought some leek seedlings for the garden which is good because the leek seeds I sowed last month did not germinate. I am off out to plant them now.
Take Care and Talk Soon.
Celi
PS My next post is all about how to make spinach and ricotta cannelloni for three families! With pictures!
I asked Second Son - the other day - if he liked a recent post. Oh, he said. I only ever look at the pictures.
Since 2011, just the pictures, I thought. Ah well. Good enough. 😂
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We are growing rhubarb this year again, so that means I must think of dishes to have it in. Having never eaten a bite of rhubarb growing up or even in my adult life until a few years ago when we grew it, I'm not crazy about it. So, I must continue my search to use it in something yummy. I will check recipes for apple and rhubarb crumbles! :)
I just read that the soil from a Taranaki backyard won an international award - that place was always amazing for growing veges